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Hash browns and fried egg on a plate.

Hash Browns recipe

These crispy Hash Browns are made from scratch with just 3 ingredients! Fried in a skillet until golden brown and crispy, they are delicious served eggs and bacon for breakfast.
Course Breakfast
Cuisine American
Keyword hash browns
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 271kcal
Author Anna


  • 1 lb Russet potatoes
  • 6 tablespoons vegetable oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper


  • Wash and peel potatoes, then shredd on the large hole side of the grater.
  • Place them in a colander and rinse under cold tap water.
  • Drain and squeeze out as much moisture as possible using a kitchen towel or paper towels. Season potatoes with salt and pepper.
  • Heat up half of the oil in a large skillet.
  • Place half of the shredded potatoes in the skillet and spread thin.
  • Cook undisturbed for 3 to 4 minutes over medium heat.
  • Check if the bottom is golden brown and flip. Cook another 3 to 4 minutes.
  • Remove from pan and repeat with remaining potatoes.
  • Serve garnished with chopped chives or parsley and more salt and pepper.


  • Spread the potato mixture thin in the skillet so the hash browns will be crispy and cook evenly, but not too thin so they will fall apart.
  • I recommend using starchy Russet potatoes. They will cook till crispy while creamier potatoes (like red or golden) that have more moisture will remain soft.
  • Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.


Calories: 271kcal | Carbohydrates: 21g | Protein: 2g | Fat: 21g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 296mg | Potassium: 475mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 6mg | Calcium: 15mg | Iron: 1mg